👨‍🍳 作り方

1. 1

   Prepare the seafood: Rinse the mixed seafood under cold water and pat dry with paper towels. If using larger pieces of fish or squid, cut them into bite-sized portions.

   💡 プロのコツ: Ensure seafood is fresh for the best flavor.
2. 2

   In a large skillet or pot, heat the vegetable oil over medium-low heat. Add the minced garlic and cook until fragrant and lightly golden, about 2 minutes.

3. 3

   Add the grated ginger, white vinegar, soy sauce, water, black peppercorns, and bay leaves to the skillet. Stir to combine and increase the heat to medium. Bring the mixture to a boil.

   💡 プロのコツ: Using whole peppercorns adds a subtle heat that infuses into the sauce.
4. 4

   Add the prepared seafood to the boiling adobo sauce. Stir gently to coat the seafood. Bring back to a boil, then reduce the heat to low, cover, and simmer for about 15-20 minutes, or until the seafood is cooked through and tender.

   💡 プロのコツ: Avoid overcooking the seafood, as it can become tough.
5. 5

   Remove the bay leaves before serving. Taste and adjust seasoning if necessary.

   💡 プロのコツ: A splash more vinegar or soy sauce can be added to adjust the tanginess or saltiness.